Name: Pan-fried scallops with garlic, parsley and lemon
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 8 (about 1kg) scallops in the half shell; 1 clove of garlic, finely chopped; ½ tbsp finely chopped flat-leaf parsley; ½ lemon, finely grated rind and juice only; 2 tbsp extra-virgin olive oil

Pan-fried scallops with garlic, parsley and lemon

Australian Gourmet Traveller Italian seafood recipe for pan-fried scallops with garlic, parsley and lemon

Serves 4

Prep

10M

Cook

Total

15M

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In Venice, local lagoon scallops (capesante) are often cooked in a very hot pan with nothing more than a little olive oil, garlic, parsley and lemon juice.

Ingredients

8 (about 1kg) scallops in the half shell

1 clove of garlic, finely chopped

½ tbsp finely chopped flat-leaf parsley

½ lemon, finely grated rind and juice only

2 tbsp extra-virgin olive oil

Method

Main

1.Scatter scallops with garlic, parsley, lemon rind and drizzle with olive oil. Heat a large cast-iron frying pan over high heat until very hot (4-5 minutes). Add scallops to the pan and cook, shell-side down, until just opaque (3-5 minutes). Drizzle with lemon juice, season to taste with sea salt and freshly ground black pepper, and serve immediately.

Drink Suggestion: Dry white Soave. Drink suggestion by Max Allen
Notes

Styling by Andy Harris

Styling by Emma Knowles

Ingredients

Method

Main

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